The Chirashi Deluxe pictured above comes with a cup of miso soup for $20. I never think I can finish all the rice under this, but Kuni's sushi rice is really good and before I know it, the fish and rice are gone. Lucky us!Įnjoy chirashi with a cup of tea. Kuni thinks they started adding sashimi to this dish when the evolution of sushi came, and they needed to think of a clever way to get rid of the extra, unused pieces of sashimi. My mom thinks that the fish they used back then were cooked shrimp and saba (mackerel), which would hold for longer since there was no refrigeration. When it was time to eat and celebrate (get drunk!), they would simply flip the dish over and dig in. So when people would make the chirashi, they would hide all the fish pieces and toppings on the bottom of the large plate, and so only the rice would show. Social order and expenditures were strictly monitored by the government during the time, and they would not condone any zeitaku (extravagance). The bara-chirashi appeared early in the Edo period (1600-1800s) - a dish that the commoners made for special occasions. Hideko helped me do some research on the origins of chirashi. These days, you will also find sashimi pieces on bara-chirashi, but the fish would be cut more crudely, in blocks. See, everyone has their own style for bara-chirashi. Dont wait to move on until you have all Hiragana. Japanese also consists of two other character sets - Kanji (Chinese characters), which we will get into later, and another alphabet/character set, Katakana, which is mainly used for foreign words. MOTO takes his bara-chirashi to the moon and stars, like this. Hiragana is the main alphabet or character set for Japanese. She tops the rice with tamagoyaki (egg omelette), juliened green beans, and boiled shrimp. Every family has their own version of their bara-chirashi, and my mom always cooked the rice with renkon (lotus root), carrots and konnyaku (yam cake). The second is the bara-chirashi, which is a more humble variation using cooked, not raw, ingredients. There are two versions of chirashi: the first being the fancy sashimi version you find at sushi restaurants or for take-away at grocery stores around Tokyo. Kuni says that the origins of chirashi come from wanting to get rid of extra, unattractive pieces of fish, after using the nice parts for proper sashimi platters or for nigiri. It comes from the word 散らす (chi-ra-su) meaning "to scatter", as in scattering fish bits all over the place. Why? Cause I know that the last thing Kuni wants to do in the middle of the lunch rush is to make lunch for his hungry daughter, and chirashi is relatively fast and easy to make.Ĭhirashi is a classic dish of sashimi pieces over a bed of vinegar rice. It's usually packed with Apple employees and the staff are usually all running around like a bunch of crazed chickens - so even if I really want to indulge in some nigiri sushi or makimono, I usually order a chirashi. Whenever I go to Sushi Kuni alone for lunch, I always sit at the sushi counter in front of Kuni.
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